Marmite Bagels

dairy-free marmite bagel

I love making bagels; ok it’s a slightly convoluted process but they make me feel like a real, proper baker! When I saw a picture of some marmite bagels on the cover of Olive Magazine, I just knew I had to make my own version. Big S loves bagels and marmite and isn’t so keen on sweet breakfast options – these bagels could have been made exclusively for her!

They really are a delicious savoury bagel variation – certainly not too ‘marmity’ but with add oomph and umami flavours, these certainly aren’t a bland plain bagel! Don’t worry though, if you’re not a marmite fan you will still enjoy these, they’re more savoury and moorish than overpoweringly marmite flavoured.

dairy-free bagels

We had them warm from the oven with Tofutti better than cream cheese, served with carrot soup – a complete winner of a lunch!

But make sure you leave some for breakfast, toasted and with added marmite if you’re a real marmite addict!

Marmite Bagels

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

egg-free nut-free bagels, marmite flavour

Makes 10

500g strong bread flour

1 tbsp caster sugar

1/2 tsp salt

1 tbsp dried yeast

1 tbsp extra virgin olive oil

1 and 1/2 tbsp marmite and 1 tbsp syrup dissolved in 300ml water

1 tbsp bicarbonate of soda

1 tbsp marmite

1 tsp marmite dissolved in 1 tbsp dairy-free milk, for brushing

A few flakes of sea salt to sprinkle

  1. Sift the flour into bowl; add the salt, sugar and yeast.
  2. Pour in the water (with marmite and syrup dissolved in) and oil and and mix until you have a nice smooth, pliable dough (if you have a mixer with a dough hook use that)
  3. Knead until the dough is silky smooth and bounces back when you make an indentation (probably 5-10 minutes)
  4. Place in a lightly oiled bowl, cover and leave to rise for about an hour, or until doubled in size.
  5. Bring a pan of water to the boil. Cut the dough into ten equal sized pieces, weigh them if you want them to be exact.
  6. Shape each into a ball, then insert a wooden spoon handle in the middle to make a hole. Twizzle about until the hole is at least 2cm/1 inch across. (Or leave as balls if making burger buns)
  7. Stir in the 1 tbsp marmite into the boiling water. Once all the bagels are shaped, tip the bicarbonate into the water.  Place each bagel in the boiling water for about 30 seconds, turning over once. Lift out, drain off the excess water by placing on a clean tea towel. Then place on the baking sheet. Leave to rise again for 30 minutes, covered with cling film bagel making, freefrom
  8. Heat the oven to 220 degrees centigrade/gas mark 7. Oil a baking sheet.
  9. Brush with the marmite infused dairy-free milk and sprinkle with the salt.
  10. Bake for 15-18 minutes until golden
  11. Cool on a wire rack.

marmite bagels, vegan

Chive Bagels

dairy-free, sesame-free chive bagels

Sadly bagels are out of bounds for us – because of the popularity of sesame bagels, all varieties may contain traces of sesame seeds and so the whole genre of bagel type breads is a no go for Little S. I do bemoan sesame allergy – you might think that avoiding those little seeds would have minimal impact, but their use in bakeries makes most fresh breads and generally any interesting baked goods firmly in the no go list 😦

So, if we want fancy, exciting breads we have to make them. Whilst not ideal when time is limited, it is also an absolute joy to include homemade breads, warm and fragrant from the oven into our family mealtimes. It’s when I feel like a real good mummy and provider of goodness!

These bagels with their oniony chives were a massive hit – we had traditional bagels for lunch with salads, and then bagels made into burger buns for supper. It’s definitely worth the effort when you get two tasty homemade meals out of one batch of dough!

Theses bagels are wonderfully soft inside with a slightly chewy exterior, but without any hint of heavy which store bought varieties can be. In fact they were such a hit that D has declared them his favourite homemade bread of all time! :-0

Chive Bagels

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

vegan chive bagels

Makes 10

2 tbsp caster sugar

1/2 tbsp soft brown sugar

1 1/2 tsps salt

1 tbsp dried yeast

1 tbsp extra virgin olive oil

300ml water

500g strong bread flour

1 tbsp freeze-dried chives or 2 tbsps  chopped fresh chives

1tbsp bicarbonate of soda

1 tbsp dairy-free milk, for brushing

A few flakes of sea salt to sprinkle

  1. Sift the flour into bowl; add the chives, salt, sugars and yeast.
  2. Pour in the water and oil and and mix until you have a nice smooth, pliable dough (if you have a mixer with a dough hook use that)
  3. Knead until the dough is silky smooth and bounces back when you make an indentation (probably 5-10 minutes)
  4. Place in a lightly oiled bowl, cover and leave to rise for about an hour, or until doubled in size.
  5. Heat the oven to 220 degrees centigrade/gas mark 7. Oil a baking sheet
  6. Bring a pan of water to the boil. Cut the dough into ten equal sized pieces.
  7. Shape each into a ball, then insert a wooden spoon handle in the middle to make a hole. Twizzle about until the hole is at least 2cm/1 inch across. (Or leave as balls if making burger buns)
  8. Once all the bagels are shaped, tip the bicarbonate into the water. Place each bagel in the boiling water for about 30 seconds, turning over once. Lift out, drain off the excess water by placing on a clean tea towel. Then place on the baking sheet.
  9. Brush with the dairy-free milk and sprinkle with the salt.
  10. Bake for 15-18 minutes until golden
  11. Cool on a wire rack.

dairy-free, nut-free bagels

Bagel buns

eggfree, dairyfree bagel buns I had a flash of inspiration the other day – how about bagels with no holes? Instead, making them into rolls with that typically chewy exterior and tender insides that would make the perfect vehicle for a burger. That would stand up to a robust filling without danger of disintegration at a crucial moment. Genius! Maybe it isn’t a new idea and you have all been happily eating bagel buns for years, but it’s a new concept to me! I think I’ve mentioned before the pleasure we get from making and eating different types of bread when we’re normally restricted to a limited boring selection. But theses bagel buns were a real success both as an accompaniment to soup and as the bun for a burger – so maybe, just maybe even more versatile than a regular bagel?! 20150516-073254.jpg Bagel Buns (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan) vegan bagel burger buns makes 12

  • 2 tbsp caster sugar
  • 1/2 tbsp soft brown sugar
  • 1 tsp salt
  • 1 tbsp quick action yeast
  • 500g strong bread flour
  • 1 tbsp extra virgin olive oil
  • 300ml warm water
  • 1 tbsp bicarbonate of soda
  • 2 tbsp dairyfree milk for brushing
  • Salt crystals for sprinkling
  1. Pour the flour, yeast, sugars and salt into a bowl, make a well in the centre and pour in the water and oil, bring together and then knead until you have a silky, pliable, smooth dough. This can be done in a stand mixer if you have one. Cover and leave in a warm place to double in size
  2. Knock back and cut into eight equal pieces, roll each into a ball and then place on a greased baking sheet, covering the rolls with oiled cling-film, to rise again. Preheat the oven to 220 degrees centigrade
  3. Bring a pan of water to the boil and then tip in the bicarbonate to make a fizzing, boiling liquid. In small batches place the buns into the boiling liquid for about 30 seconds, remove and drain on a clean tea towel.
  4. Place back on the oiled baking sheet, brush with dairy-free milk and place straight in the oven for 15-20 minutes until golden and sound hollow when tapped. Cool on a wire rack.

The Best Spicy Bean Burger, Mexican Style

Sun dried Tomato Bagels

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I simply love my new Kitchenaid, it has made such a massive difference to my life. I’m using it 3-4 times each day – well days when I’m not at work and home and on a cooking mission. One massive difference is the ability to knead dough – I have to admit I can be lazy when it comes to kneading, after a few minutes of hard work (and it really is hard work) I always end up thinking ‘I’m sure that’ll be enough’ but invariably it isn’t quite. But no more. My little kitchen assistant happily kneads away until we’ve achieved those silky, springy results.

So with this kneading help, I’m on a mission to make some interesting breads every week – little S in particular has so few breads she can safely enjoy (due to the risk of sesame traces amongst other things) and has to put up with such dull varieties, that she is loving trying all these new options.

Bagels have long since been a favourite for Big S but are firmly out of bounds due to little S’s sesame allergy so these homemade ones went down a storm. The sundried tomato flavour is subtle but clearly present and the herbs add a touch of the Med. I’ve also found that they freeze brilliantly – simply defrost and warm in the oven for gorgeous fresh bagels any time you like.

Sundries Tomato Bagels (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

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Makes 10

  • 2 tbsp caster sugar
  • 1/2 tbsp soft brown sugar
  • 1 1/2 tsps salt
  • 1 tbsp fast action dried yeast
  • 4 sun dried tomatoes, blitzed or mashed to a paste with 1tbsp of the oil they came in
  • 300ml warm water
  • 500g strong bread flour
  • 1 tsp dried oregano
  • 1 tbsp bicarbonate of soda
  • 1 tbsp non-dairy milk (oat for me), for brushing
  • A few flakes of sea salt to sprinkle

– In a large bowl, combine the flour, sugars, salt, yeast and oregano.
– Pour in the tomato oil mixture and water and mix until you have a nice smooth, pliable dough (if you have a mixer with a dough hook use that)
– Knead until the dough is silky smooth and bounces back when you make an indentation.
– Place in a lightly oiled bowl, cover and leave to rise for about an hour, or until doubled in size.
– Heat the oven to 220 degrees centigrade/gas mark 7
– Oil a baking sheet
– Bring a pan of water to the boil
– Cut the dough into ten equal sized pieces
– Shape each into a ball, then insert a wooden spoon handle in the middle to make a hole. Twizzle about until the hole is at least 2cm/1 inch across.
– Once all the bagels are shaped, tip the bicarbonate into the water. Place each bagel in the boiling water for about 30 seconds. Lift out, drain off excess water and place on the baking sheet.
– Brush with the milk and sprinkle with the salt and a little extra rosemary.
– Bake for 15-18 minutes until golden
– Cool on a wire rack.

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Rosemary and Olive Oil Bagels (AKA Focaccia Bagels)

We were in the supermarket the other day and Big S was tempted by the bagels – we used to give her bagels all the time and she absolutely loved them toasted for breakfast. However, since we found out that Little S was allergic to sesame, we never buy shop bought as they always seem to have the danger of sesame contamination (as no doubt usually made alongside bagels with sesame seeds on). So, I had all the encouragement I needed to make a batch at home.

Last time I made them I found them quite a pain to make, but the mix just worked so much better this time around. Why? One key factor was giving the yeast plenty of time to bubble up before adding it to the flour. I have to say they worked a treat – chewy on the outside and fluffy inside (maybe a bit lighter than you’d expect from a shop-bought variety, but that’s no bad thing in my mind).

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Rosemary and Olive Oil Bagels (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

Makes 10

  • 2 tbsp caster sugar
  • 1/2 tbsp soft brown sugar
  • 1 1/2 tsps salt
  • 1 tbsp dried yeast
  • 1 tbsp extra virgin olive oil
  • 300ml warm water
  • 500g strong bread flour
  • 1 tbsp fresh rosemary, finely chopped
  • 1tbsp bicarbonate of soda
  • 1 tbsp oat milk, for brushing
  • A few flakes of sea salt to sprinkle

– In a large bowl, combine the tepid water, sugars, salt, yeast and oil. Set aside to get foamy.
– Sift the flour into the yeast mixture, add the rosemary and mix until you have a nice smooth, pliable dough (if you have a mixer with a dough hook use that)
– Knead until the dough is silky smooth and bounces back when you make an indentation.
– Place in a lightly oiled bowl, cover and leave to rise for about an hour, or until doubled in size.
– Heat the oven to 220 degrees centigrade/gas mark 7
– Oil a baking sheet
– Bring a pan of water to the boil
– Cut the dough into ten equal sized pieces
– Shape each into a ball, then insert a wooden spoon handle in the middle to make a hole. Twizzle about until the hole is at least 2cm/1 inch across.
– Once all the bagels are shaped, tip the bicarbonate into the water. Place each bagel in the boiling water for about 30 seconds. Lift out, drain off excess water and place on the baking sheet.
– Brush with the oat milk and sprinkle with the salt and a little extra rosemary.
– Bake for 15-18 minutes until golden
– Cool on a wire rack.

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Home-made Bagels

Round 3 of my 2013 Baking Challenge is The Bagel.

Bagels. I’ve never made them. Big S always used to love them, toasted, and then spread with marmite. Little S has never had the pleasure due to the frequent presence of sesame (even bagels without sesame seeds on present too much of a risk). I thought they’d be a real pain to make with the extra stage of boiling before baking, but it didn’t complicate the process too much at all.

My first attempt turned out a little heavier than a shop bought variety, but then I realised my yeast was about 9 months out of date. The chewy crust came out very nicely and both girls thoroughly approved. It was pretty fun putting the holes in, and I would make these again without hesitation.

Bagels (dairy-free, egg-free, nut-free, sesame-free, soya-free, vegetarian and vegan)

IMG_4007

Makes 10

  • 2 tbsp caster sugar
  • 1/2 tbsp soft brown sugar
  • 1 1/2 tsps salt
  • 1 tbsp dried yeast
  • 1 tbsp olive oil
  • 300ml warm water
  • 500g strong bread flour
  • 1tbsp bicarbonate of soda
  • 1 tbsp oat milk, for brushing
  • A few flakes of sea salt to sprinkle

– In a large bowl, combine the tepid water, sugars, salt, yeast and oil. Set aside to get foamy.
– Sift the flour into the yeast mixture and mix until you have a nice smooth, pliable dough (if you have a mixer with a dough hook use that)
– Knead until the dough is silky smooth and bounces back when you make an indentation.
– Place in a lightly oiled bowl, cover and leave to rise for about an hour, or until doubled in size.
– Heat the oven to 220 degrees centigrade/gas mark 7
– Oil a baking sheet
– Bring a pan of water to the boil
– Cut the dough into ten equal sized pieces
– Shape each into a ball, then insert a wooden spoon handle in the middle to make a hole. Twizzle about until the hole is at least 2cm/1 inch across.
– Once all the bagels are shaped, tip the bicarbonate into the water. Place each bagel in the boiling water for about 30 seconds. Lift out, drain off excess water and place on the baking sheet.
– Brush with the oat milk and sprinkle with the salt.
– Bake for 15-18 minutes until golden
– Cool on a wire rack.

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